Beef Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric and ginger before hitting a low oven, and the result is a lightly crisp chip with a subtle earthy sweetness and just enough heat to keep things interesting. The low-and-slow bake at 300°F is the real secret here — it draws out moisture gradually so the chips firm up without burning, and that final cool-down on the pan locks in the crunch. With only five simple ingredients, this is a completely plant-based snack that doesn't rely on any animal products whatsoever, making it an easy win for anyone avoiding meat entirely. It's also a great reminder that satisfying snack food doesn't have to come from a bag with a long ingredient list. Serve them as a side, pile them into a bowl for movie night, or just eat them straight off the pan — no judgment.
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Learn more →Ingredients
4 servings
- 1 lb carrots, peeled
- 1 ½ tbsp coconut oil, melted
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the carrots into rounds about 1/16-inch (1–2 mm) thick — thin enough to see light through but not so thin they tear.
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